Recipes

Portuguese Kale Soup                                                                              HOME

Jessica Conant-Park

 

(I make mine with linguica and chorizo, but you can use 2 pkgs. of

chorizo instead if you prefer. I love the color and added flavor from

the linguica, though.)

 

1 TB. olive oil

1 large onion, diced

2-3 cloves (or more!) garlic, chopped

1 pkg. linguica, cut into 1" pieces

1 pkg. chorizo, cut into 1" pieces

5-6 red potatoes,peel on, washed throughly, and cut into large chunks

Roughly 8 cups of chicken stock (you can play with this amount as needed)

1 can kidney beans

1 bunch of kale, washed well and roughly chopped. Leave the pieces on

the larger side because this will cook down so much. I like

some of the stem pieces but you'll want to discard the really hard parts.

Salt and pepper

 

 

Sautee the garlic and onion in the olive oil until the onions become

translucent. Add the linguica and chorizo and cook until slightly

browned on both sides. Add the potatoes, stock, and kidney beans and

bring to a boil. Add the kales in bunches and cover the pot in between

batches so that the kale wilts enough for you to add more. Really pack

the pot full of the kale and eventually it will cook down

tremendously. Add a good shake of black pepper and salt. Turn the pot

down to a low simmer, cover, and let cook for about 45 minutes to an

hour. Taste and re-season. When your kale is cooked through, the soup

is ready to eat but do not overcook this or the kales will practically

disintegrate. This soup is vastly superior the next day, so let your

pot cool down and put it into the fridge, (uncovered until it's

totally cold) and reheat the next day.

 

 

Pea Soup

Mary Fairchild

 

Of course, I didn't do this in the normal fashion. I took my regular

recipe and just threw it in the crockpot overnight.

 

2 Cups green split peas

a handful of baby carrots

a couple of ribs of celery

a ham bone

1 onion

some parsley flakes

2 bay leaves

pinch of rosemary

pinch of thyme

10 cups of water

 

I don't really cut the veggies up small as I remove the ham bone the

next morning and throw it all through the food processor for a few

seconds to kind of puree it. I was told it is good to have small

chunks of veggies. I'm really not a fan of the soup, but I love the

ham. It definitely takes a hit when I have to take it off of the bone

and put in into the soup.

 

This makes a LOT of pea soup. I have a circle of friends who wait for

me to make this because they always get some. LOL Hope this works for

you.

 

Shrimp and Avocado Pasta

Jessica Conant-Park

 

This recipe is pretty much "to taste" so play with it!

1 lb. cooked pasta, cooked al dente, then rinsed under cool water briefly

1/2 small red onion, thinly sliced

1 avocado, cut into 1/2" bits

1 sm. tub grape tomatoes or cherry tomatoes or 2 plum tomatoes, cut up

1 bunch fresh basil chopped

good handful of calamata olives, pitted and roughly chopped

frozen or fresh shrimp, cooked in good olive oil, until pink AND/OR

thin sliced chicken breast, breaded and fried until golden brown

 

Mix all the vegetables and basil with a heavy toss of good quality

olive oil, a big squeeze of lemon, about 1-1/2 T. balsamic vinegar,

and salt and pepper. (That can sit while you cook the

shrimp/chicken.)Add the shrimp/chicken and the pasta to veggies and

toss well. Top with parm. or romano cheese. (Should be served with the

pasta at room temp.)

 

 

 

Old-fashioned Apple Butter

Mary Fairchild

 

12 - 14 apples (preferably Jonathan or Winesap)

Cinnamon

2 Cups apple juice  

Allspice

Sugar 

1/2 Sauterne (optional)

 

Wash, core, and quarter apples (do not peel). Combine apples and apple juice in lightly oiled crockpot. Cover and cook on Low setting for 10 - 18 hours (on high setting for 2 - 4 hours).

 

When the fruit is tender, put through a food mill to remove peel. Measure cooked fruit, add 1 cup of sugar, 1 tsp cinnamon, 1/4 tsp allspice and 1/2 tsp cloves; stir well. Cover and cook on High setting for 6 - 8 hours, stirring about every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Add sauterne (which I've never done, so I can say anything about it) for the last hour of cooking. Spoon into hot sterilized jars and process according to canning standards.

 

About 5 1/2 pint jars.

 

Enjoy, it's so much easier than spending 9 hours at the stove stirring in or worse yet throwing out the pot and trying to get rid of the burnt smell. LOL

 

 

Magnolia Lace Trumpets

 

1/2 cup sugar

1 stick butter

1/3 cup dark corn syrup

3/4 cup all-purpose flour

1/2 teaspoon ground ginger

1 tablespoon Irish cream liqueur, optional

Cream Cheese Filling, recipe follows

 

Preheat oven to 350 degrees F.

 

Line a cookie sheet with foil. In a medium saucepan, combine sugar, butter, and corn syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in liqueur, if desired. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle*.

 

Bake in oven for 9 to 10 minutes, or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling. To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill.

*If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.

 

Chocolate Cream Cheese Filling:

 

1 (3-ounce) package cream cheese

3 tablespoons milk

2 cups sifted confectioners' sugar

2 ounces unsweetened chocolate, melted

Salt

 

Soften cream cheese in milk. Add sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.

 

 

Wisconsin Cheddar Chowder

Lisa Lickel

 

This is a cream-base: depending on batch size, make the base with flour

and margarine, salt and pepper, cayenne, have a couple of cups cheddar

shredded ready, and milk. Melt the cheddar, about a halfcup at first,

into the flour until smooth, stirring all the while over low-ish heat.

Gradually add milk until you get the size batch you want. Be careful

not to let this soup boil or it tends to curdle (which only looks

ugly). Just watch it and don't cover it, and it'll be fine. Add

shredded or chopped veggies per your taste. I put into a couple of

shredded peel-on potatoes, carrots, onion. I usually like to add some

chopped broccoli and cubed ham. Add the rest of the cheese gradually to

melt in. It doesn't take long to cook the veggies until tender, maybe a

half-hour or so. Another version adds a can of beer to the base - makes

it more salty, but good. You can serve it with a dolop of sour cream on

top if you like that. It sits pretty well in the fridge for a couple of

days, too, if you didn't let it curdle. It's very pretty with the

orange carrot and the green broccoli.

 

 

 

 

Orange Butter (for scones!)

Mary Fairchild

 

In a small bowl, beat 1/2 cup butter or margarine (softened) with 1 1/2 teaspoons grated orange peel and 3 tablespoons powdered sugar until fluffy. 

Spice butter: 

In a small bowl, beat until fluffy 1/2 cup butter or margarine (softened), 3 Tablespoons firmly packed brown sugar, 1/4 teaspoon each ground cinnamon and allspice, and 1/8 teaspoon ground nutmeg.

 

 

LYZA'S GINGERBREAD EGGNOG

Pamela Sue James
 

Makes 7 to 8 serving

 

 4 beaten egg yolks

 2 cups of milk

 1/3 cup of sugar

 1 cup whipping cream

 2 tablespoons light rum

 2 tablespoons bourbon

 1 teaspoon vanilla

 1/4 teaspoon ginger

 

In a large saucepan combine egg yolks, milk and sugar.

Cook and stir over medium heat until mixture coats the

spoon. Remove from heat then place pan in a bowl of ice

water. Continue to stir for two to three minutes, then

stir in whipping cream, rum, bourbon, vanilla, and ginger.

Cover and chill for six to twenty-four hours. Garnish with a sprinkle of nutmeg and shaved white or dark chocolate. I like to serve this with a slice of gingerbread drizzed with caramel.

 

 

Old Fashioned Beef Stew (Top of the range method)

Leann Sweeney

 

1/4 c flour

1 tsp salt

1/2 tsp pepper

2 lb lean chuck cut into 1 1/2 inch cubes

3 T oil

3 onions each cut into 8 wedges

1 clove garlic minced

1 can beer (12 oz)

1 c beef broth (I use bouillon or broth)

2 Tbl tomato paste

1 tsp thyme

1/2 tsp marjoram

1 bay leaf

3 med potatoes, quartered

4 med carrots, sliced

1/2 lb broccoli cut into small pieces

1/2 sliced celery

1/4 c chopped parsley or a couple Tbl dry

 

Combine flour, salt and pepper in a med size bowl and add the beef.

Stir well to coat cubes. Heat 2 Tbl oil (I find it takes more oil

than this) in large heavy saucepan or Dutch oven. Brown the beef, a

handful of cubes at a time, on all sides; remove the pieces as they

brown. Add more oil and saute onion and garlic for 3 minutes stirring

often. Add beer, broth, tomato paste, spices. Bring to a boil,

stirring to mix well.

 

Return the beef to the pot and cover tightly; lower heat and simmer

for about 1 1/4 hours until the meat is almost done. Add potatoes and

carrots, cover and simmer for 15 minutes. Add broccoli and celery,

simmer 5 more minutes. Sprinkle with the parsley. (You can also add

sauted mushrooms at this point, but I don't like them!!)

 

You can also make this in the crockpot by adding beer-meat mix first,

then putting the potatoes and carrots on the meat folloed by the

quicker cooking veggies on top. Reduce the beer to one cup (drink the

rest, of course) and the broth to 1/2 cup.

 

 

ITALIAN-STYLE HOT CHOCOLATE

 

1/2 cup unsweetened cocoa

1/3 cup sugar

1 tsp. cornstarch or arrowroot

2 cups milk

1/2 tsp. vanilla extract

pinch salt

 

In a heavy-bottomed saucepan, whisk together the cocoa, sugar and cornstarch or

arrowroot and salt. Whisk in a little of the milk to form a smooth paste, then gradually

add more, whisking well after each addition, until smooth. Set over low heat and cook,

stirring, until mixture approaches a boil and thickens enough to coat the back of a spoon

(about 8-10 minutes). Stir in vanilla. (Those who wish to gild the lily may add the tiniest

pat of butter . . . )

 

Serve in glasses or mugs topped with dollops of unsweetened whipped cream.

 

This is a very opulent hot chocolate, so serve modest portions! ;)

 

 

Divinity

Rhonda Dorsett

 

INGREDIENTS:

2 1/2 cups granulated sugar

1/4 teaspoon salt

1/2 cup light corn syrup

1/2 cup water

2 large egg whites, room temperature

1 teaspoon vanilla extract

1/2 to 3/4 cup chopped pecans or candied cherries for holidays

 

 

You need hot corn syrup, sugar, salt, and water that you have to heat.

to a certain temp, then pour into beaten egg whites. It's nice to have

two people when making it. There's usually lots of "hurry, hurry" and

"keep that mixer going," "where's the vanilla," "don't drop the thermometer"

shouts that go on.<vbg>

 

You have keep beating the mixture until it loses its gloss and gets really

firm. Vanilla goes in at the end and then you can add finely chopped

pecans if you want. I like it just plain.

 

Find your candy thermometer, wax paper, and a good natured buddy

before you start. <g>.

 

It's absolutely my favorite candy and I usually only get some about

once every four or five years. Maybe this will be the year. <vbg>

 

 

 

Hot Crab Dip

Mary Fairchild

 

It's a crockpot recipe and I've used both canned crab and imitation and there is virtually no difference in the taste, plus no unexpected reactions from the real crab.

 

3 packages Cream Cheese, cut up & softened

1/4 to 1/2 cup of milk

2 Cans Crab, drained, flaked & cartilage removed (I use one package of frozen imit. crab)

1/2 cup chopped green onion with tops

1 teaspoon prepared horseradish

2 teaspons Worcestershire sauce.

 

Combine all ingredients in a lightly greased crockpot. Cover and cook on high until cheese melts (about 30 min.) stirring occasionally

Cover and continue to cook on high until mixture is smooth and cheese is melted. Turn down to low for 3 to 4 hours.  Just before serving remove cover.

 

It's great to start in the morning or early afternoon for early evening. You can add more milk to thin if need be. It is so simple and I've had to seperate it into to chafing dishes as well because people tend to clump up near the dip. LOL

 

 

CRANBERRY FRUIT NUT BREAD

Lea Wait

Here's the basic recipe I've used for years. If you don't like or can't

eat, nuts, you can eliminate them, but I have always used them. I usually

double this recipe; doing that makes either 2 loaves of bread, or about 24

muffins.

 

1 generous cup fresh or frozen cranberries, halved

1/2 cup chopped walnuts

1 tablespoon grated orange peel

2 cups all-purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 Tablespoons shortening (Spry or Crisco)

3/4 C orange juice

1 egg, well beaten

 

Preheat oven to 350 degrees.

 

Generously grease and lightly flour a 9x 5x 3 inch loaf pan or a 12

cupcake/muffin pan. Prepare cranberries, nuts and orange peel. Set aside.

In a bowl, mix together flour, sugar, baking powder, salt & soda. Cut in

shortening. Stir in orange juice, egg and orange peel, mixing just to

moisten. Fold in cranberries and nuts. Spoon into prepared pan.

 

Bake 60 minutes (for a loaf pan) or until cake tester inserted in center

comes out clean. Cool on a rack 15 minutes. Remove from pan and cool

completely. Wrap and store or freeze. Or eat!

 

Makes one loaf or 12 muffins.

 

Cranberries are easiest to find around Thanksgiving so I usually make this

bread then, and buy several extra bags of berries to freeze for the coming

year. The berries freeze well.

 

Enjoy!

 

 

 

Chili Con Carne

Leann Sweeney

 

 

2 T. oil

3 med. onions, chopped (2 ½- 3 c.)

2 garlic cloves, minced or crushed

2 lb. ground beef

1 can (28 oz) tomatoes, un-drained

1 can (6 oz) tomato paste

1 can chopped green chilies

3 T. chili powder

1 T. ground cumin

1 bay leaf

2 ½ tsp salt

6 whole cloves

¼ tsp cayenne pepper

1 tsp sugar

1 or 2 cans of red kidney beans—drain and rinse well (add at the end)

 

In Dutch oven, heat salad oil and add onions and garlic. Saute until tender, about 5 minutes. Add beef and cook until browned, breaking up with a spoon. Add everything else but the beans. Simmer, covered, over low heat for about 2 hours stirring occasionally. Add beans and heat through. This chili freezes well and can also be made up to 24 hours ahead. It really tastes better the second day.

 

 

SIMPLE CHICKEN AND SAUSAGE GUMBO

 

 

Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal.

 

 

1 cup oil

1 cup flour

2 large onions, chopped

2 bell peppers, chopped

4 ribs celery, chopped

4 - 6 cloves garlic, minced

4 quarts chicken stock

2 bay leaves

2 teaspoons Creole seasoning, or to taste

1 teaspoon dried thyme leaves

Salt and freshly ground black pepper to taste

1 large chicken (young hen preferred), cut into pieces

2 pounds andouille or smoked sausage, cut into 1/2" pieces

1 bunch scallions (green onions), tops only, chopped

2/3 cup fresh chopped parsley

Filé powder to taste

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

 

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

 

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

 

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

 

YIELD: About 12 entrée sized servings.

 

 

 

 

Bean Dip

Lisa Lickel

 

 

This is an appetizer I get hungry for whenever I'm in the beans asile

at the grocery store. Probably a lot of you have some version of it

with other names (:)). I try to remember what beans are in it when I'm

at the store and usually end up with one or two odd ones not on the

list. Awesome with the scoopable Fritos.

 

Boil and cool 1 c. sugar, 3/4 c cider vinegar, add a touch of water,

1/2 c. oil, pepper and salt, 1/4 tsp each cayenne pepper and garlic

salt. Mix separately in a large bowl: a can each of black beans, great

northern beans, black-eyed peas, white shoe pye corn. Also can add

small jar of chopped and drained pimento, 1 c. diced celery, 1 c.

chopped green pepper, 4-5 chopped jalapenos, 1 c. chopped red onion

according to taste. Marinate with sugar and vinegar mix at least

overnight. Lasts several days (if possible) in fridge.